Unlike some other Latin American versions, in Honduras, the chicken is often cooked with skin and bone separately to obtain a rich broth, which is later used to cook the rice. The chicken is then shredded and mixed with the cooked rice, making the meat evenly distributed throughout the dish.
Curry powder or ground turmeric (or saffron) is used for the rich yellow color. Using parboiled, long-grain rice reduces the risk of the dish turning into a mash.
Place the chicken, 4 cups of water, half an onion, garlic, and bay leaf in a pot. Season with salt and bring to a boil. Cook for about 30 minutes until the chicken is fully cooked.
Remove the chicken, let it cool, and then shred the meat into pieces. Strain the broth and set it aside (you will need about 4 cups).
In a large deep pan or pot, heat the oil over medium-high heat. Add the chopped onion, bell pepper, and carrot. Sauté until the vegetables soften (about 5-7 minutes).
Add the parboiled rice, curry powder, and turmeric (or saffron). Cook, stirring constantly, for about 3 minutes until the rice slightly changes color and is coated in the spices.
Add the shredded chicken and chicken broth. Mix well, taste, and adjust salt and pepper if needed.
Bring to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 20 minutes until the liquid is absorbed and the rice is soft.
Remove the pan from the heat and stir in the frozen peas and corn into the rice. Cover and let stand for 5 minutes so the vegetables heat through. (If the rice seems too dry, you can add a couple of tablespoons of hot broth).
Fluff the rice with a fork and serve garnished with fresh cilantro. It is traditionally served with avocado slices or as part of a larger Plato Típico.